One of the quicker preparations, spinach and chickpeas are a favorite pairing, versatile in flavor profiles. This dish is mostly a healthy creamed spinach, with chickpeas for additional iron, fiber and carbs. Serve warm, pair with poultry, rice or your favorite grain like couscous.
Ingredients
1 bag of fresh baby spinach - 6oz
12oz cooked chickpeas - or 3/4 can - drained.
2-3 Tbsp Yogurt
Lemon- 1 Tbsp
Olive oil
Water
Salt
Black pepper
Steps
This is best prepared in a larger saute pan, non stick or not or large saucepan.
Add half the spinach to the pan, add 1 Tbsp of olive oil and set to medium heat.
Continue stirring to wilt the spinach, add more when you can fit more into the pan.
Add the strained chickpeas after the last batch of spinach, add lemon juice, salt, black pepper, and any additional olive oil if needed.
Once the spinach is wilted down, and the chickpeas, have browned, turn off the heat.
After about 3-5 minutes, when the pan is not overly heated, add the yogurt, one spoon at a time, and fold in until creamy ( to your preference).
Serve, top with more pepper and lemon.
Pairs with
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